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Development and implementation of HACCP in public catering

Development and implementation of HACCP in public cateringNovember 2-3, 2015 - training-workshop dedicated to special features of system implementation that is based on HACCP principles in public catering was held for the first time. 

The training was attended by representatives of public catering and consulting companies. Implementation of НАССР in public catering oblige developers to obtain various knowledge in the food industry fields (butchery, fishery, bakery, juice, processing of vegetables). The training included consideration of hazard analysis examples at maximum possible range of variations, ways of preparing and serving dishes, as well as practical trainings on hazard analysis, identification of Critical Control Points (CCPs), including practical examples of HACCP documentation.  

At the same time practical steps were considered for HACCP document adaptation and existing requirements for development of production control program, technical regulations and review of the main discrepancies that were detected during inspections by the State Sanitary and Epidemiological Service.

We are thankful to our participants for the program review and commentary and looking forward to new cooperation.